Ingredients
Beans and sauce
- 2 15.5-oz cans butter beans drained and rinsed; about 500 g drained total
- 1 tbsp olive oil 15 ml
- 1 small yellow onion about 150 g peeled, finely diced
- 3 garlic cloves about 9 g, minced
- 2 tbsp gochujang paste about 40 g; begin with 1 tbsp for gentler heat
- 1 tbsp tomato paste 16 g
- 0.75 cup unsweetened full-fat coconut milk 180 ml; stir the contents of the can smooth before measuring
- 0.5 cup water 120 ml, plus 1–2 tbsp only if needed to loosen
- 3 oz baby spinach 85 g, rinsed unless labeled ready-to-eat
- 1 tsp unseasoned rice vinegar 5 ml
- 1 scallion about 15 g, thinly sliced
Equipment
- Colander and bowl for rinsing and draining beans
- can opener if needed for your cans
- Chef’s knife and cutting board
- 10-inch (25-cm) high-sided skillet
- Wooden spoon
- Measuring cup and spoons
- kitchen scale for the optional gram measures
Instructions
Prepare, simmer and finish
- Drain and rinse the butter beans, then let them drain in a colander. Finely dice the peeled onion and mince the garlic. Thinly slice the scallion and set it aside for the finish.
- Heat the olive oil in a 10-inch (25-cm) high-sided skillet over medium heat. Add the onion and cook for 5–6 minutes, stirring often, until soft and translucent. Reduce the heat if it begins browning before it softens.
- Add the garlic and stir for 30 seconds. Add the gochujang and tomato paste and stir for another 30 seconds. Pour in the measured water and stir until the pastes disperse into it.
- Stir in the smooth coconut milk, then gently fold in the drained butter beans. Bring just to a simmer and reduce the heat to medium-low. Simmer uncovered for 8–10 minutes, stirring carefully, until hot throughout and the sauce lightly coats a spoon.
- Fold in the spinach a handful at a time and cook for 1–2 minutes, until wilted. If the sauce has become too thick, add 1–2 tablespoons water to loosen it.
- Remove from the heat and stir in the rice vinegar. Divide into 4 portions and scatter the measured scallion over them. Taste before adding any additional seasoning; the gochujang and canned beans may already provide enough salt.
Nutrition
Calories: 280kcal
Notes
For gentler heat, begin with 1 tablespoon gochujang and taste the sauce before increasing it. Heat and saltiness vary by brand. Use thick gochujang paste rather than a thin prepared dipping sauce. Choose plant-based paste if needed, and check labels for soy, wheat and other allergens. This version uses no dairy.
Calories are an ingredient-based estimate per one-quarter of the beans, using 500 g drained beans, 40 g gochujang, manufacturer labels and standard produce values. The estimate excludes rice, bread and other sides; brands and actual drained yield can change it.
Refrigerate leftovers in shallow covered containers within 2 hours (1 hour above 90°F / 32°C), use within 3–4 days and reheat to 165°F / 74°C. Loosen with a little water as needed.